Sticky pork ribs with mango and jalapeño salsa

This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.
Ben Dearnley
4 - 6
2H 45M
3H 25M

Sticky baby back pork ribs are always a good time. Especially if you have a crowd to feed. But the spicy-sweet mango salsa here is what truly makes this recipe a standout.


Barbecue sauce


1.To marinate ribs, place vinegar, HP sauce, lime zest and juice with spices and 100gm salt flakes in a bowl; whisk to combine. Place ribs in a non-reactive container, pour over marinade and add enough cold water to cover ribs (about 3 litres). Cover and refrigerate overnight.
2.Preheat oven to 150˚C. To make barbecue sauce, place stock, sauces, sugar, vinegar, chipotle chillies, spices and powders in a large bowl, and whisk to combine. Remove ribs from marinade (discard marinade) and place in a large deep roasting pan in a single layer. Pour over barbecue sauce and turn to coat ribs in sauce. Cover pan with foil and cook until tender (2¼-2½ hours). Remove foil, increase oven to 240˚C and continue to cook, basting with sauce, or until ribs are browned and sauce has thickened (25-30 minutes).
3.Meanwhile, to make salsa, preheat a lightly greased barbecue or char-grill pan to high. Cook corn, turning frequently, until blackened all over (6-8 minutes). Cool slightly then slice kernels from cobs. Place in a bowl with remaining ingredients, season to taste and toss gently to combine.
4.Cut ribs into pieces and brush with cooking sauce. Serve with mango, corn and jalapeño salsa, and lime wedges.

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